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Crispy Sticky Mongolian Beef

A deliciously crispy and sticky Mongolian beef dish that brings a delightful flavor explosion to your dining table, perfect for quick weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Mongolian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 lb flank steak, thinly sliced Make sure to cut against the grain for maximum tenderness.
  • 1/4 cup cornstarch This gives the beef that beautiful crispy crust, so don't skip it!
  • 2 tbsp vegetable oil Choose a neutral oil, such as grapeseed.
  • 1/2 cup soy sauce Opt for low-sodium if you're watching your salt intake.
  • 1/4 cup brown sugar Light or dark brown sugar will both work wonderfully.
  • 2 tbsp hoisin sauce A magical ingredient that brings a unique sweetness.
  • 1 tsp fresh ginger, minced Fresh makes all the difference!
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 4 stalks green onions, chopped
  • 1/2 tsp red pepper flakes Optional, for those who like a hint of spice!
  • 1 tbsp sesame oil For that nutty finish; essential!

Method
 

Preparation
  1. Thinly slice the flank steak against the grain into strips. Toss them in cornstarch and let them rest for about 5–10 minutes.
Frying
  1. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Fry the beef in batches for about 2–3 minutes on each side until crispy and golden.
  2. Drain on paper towels to keep things crispy.
Making the Sauce
  1. In the same skillet, sauté the minced garlic and ginger for 1–2 minutes until fragrant.
  2. Add the soy sauce, brown sugar, hoisin sauce, and water, stirring to combine. Let it simmer until the sauce slightly thickens, about 3–5 minutes.
Combine Everything
  1. Return the crispy beef to the skillet and add the chopped green onions along with red pepper flakes if you're using them.
  2. Toss everything together and cook for another 2–3 minutes, ensuring that each piece of beef is well-coated in the sauce.
Final Touch
  1. Drizzle sesame oil over the beef, stirring to combine one last time. Remove from heat, and prepare to serve!
Serving
  1. Serve hot, garnished with extra green onions, alongside steamed rice or noodles.

Notes

Let your flank steak come to room temperature for even cooking. Don’t be afraid to experiment with the ingredients.